Perfect Creamed Corn Recipe

Introduction

This Perfect Creamed Corn recipe is rich, creamy, and full of sweet corn flavor. It’s a comforting side dish that comes together quickly using simple ingredients and a few easy steps.

Ingredients

• 1 tablespoon flour (arrowroot powder, cornstarch, or other flour)
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons finely diced shallot
• 5 cups (about two 12-ounce bags) frozen sweet corn (thawed)
• 1 cup heavy cream
• ¼ teaspoon dried thyme
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper (to taste)
• Optional: freshly grated parmesan

Instructions

1. Step 1: Whisk the flour and whole milk together in a small bowl until well combined, then set aside.
2. Step 2: In a large skillet over medium heat, melt the butter. Add the finely diced shallot and sauté for about one minute, until softened but not browned.
3. Step 3: Add the thawed corn, heavy cream, and dried thyme to the skillet. Stir frequently and cook for 4 to 5 minutes until the corn is plump and heated through.
4. Step 4: Pour the milk and flour mixture into the skillet and stir continuously for another 3 to 4 minutes until the sauce begins to thicken slightly.
5. Step 5: Scoop 1 to 2 cups of the creamed corn into a blender or food processor and blend until smooth. Alternatively, use a stick blender to partially blend the corn directly in the skillet.
6. Step 6: Return the blended corn to the skillet and stir to combine. For extra creaminess, optionally stir in ¼ cup of freshly grated parmesan cheese.
7. Step 7: Season the creamed corn with a pinch of cayenne pepper, salt, and freshly ground black pepper to taste. Stir well and serve warm.

Tips & Variations

• Use fresh corn when in season for an even sweeter, more vibrant flavor.
• Swap heavy cream for half-and-half for a lighter dish.
• Add a splash of maple syrup or honey for a touch of natural sweetness.
• If you prefer a chunkier texture, blend less corn or skip blending entirely.
• Finished creamed corn can be topped with crispy bacon bits or chopped fresh herbs like chives or parsley.

Storage

Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if the mixture is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute the whole milk and heavy cream with unsweetened plant-based milks such as oat or coconut milk, and use a dairy-free butter alternative. The texture may be slightly different but still delicious.

Is it okay to use canned corn instead of frozen?

You can use canned corn, but drain it well to avoid excess liquid. Frozen corn tends to have better texture and flavor for this recipe, especially when thawed and lightly cooked.

Perfect Creamed Corn Recipe

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★★★★★

4.7 from 89 reviews

This Perfect Creamed Corn recipe offers a rich, velvety texture with a balance of sweetness from the corn and subtle herbal notes from thyme. It’s a classic comfort side dish made creamy with butter, heavy cream, and a touch of parmesan for optional extra indulgence.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 to 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon flour (arrowroot powder, cornstarch, or other flour)
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons finely diced shallot
• 5 cups (about two 12-ounce bags) frozen sweet corn (thawed)
• 1 cup heavy cream
• ¼ teaspoon dried thyme
• pinch of cayenne pepper
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Optional: ¼ cup freshly grated parmesan cheese

Instructions

1. Dissolve flour: Whisk the flour and whole milk together in a small bowl until smooth, then set the mixture aside to be used later.
2. Sauté shallot: In a large skillet over medium heat, melt the unsalted butter. Add the finely diced shallot and sauté for about one minute until softened and fragrant.
3. Add corn and cream: Stir in the thawed sweet corn, heavy cream, and dried thyme. Cook this mixture for 4 to 5 minutes, allowing the corn to plump up and the flavors to meld.
4. Add milk mixture: Pour in the flour and milk mixture and stir for an additional 3 to 4 minutes, until the sauce begins to thicken slightly.
5. Blend some corn: Remove 1 to 2 cups of the creamed corn and blend it in a blender or food processor until smooth. Alternatively, use a stick blender to partially blend the mixture directly in the skillet. Return the blended corn to the skillet and stir thoroughly to combine.
6. Optional parmesan: For an extra creamy and flavorful finish, stir in ¼ cup of freshly grated parmesan cheese.
7. Season and serve: Season the creamed corn with a pinch of cayenne pepper, kosher salt, and freshly ground black pepper to taste. Stir well and serve warm as a comforting side dish.

Notes

• Use thawed frozen corn for the best texture and convenience.
• Arrowroot powder or cornstarch can substitute for flour to make it gluten-free.
• Adjust the cayenne pepper quantity according to your preferred spice level.
• Fresh parmesan cheese adds richness but can be omitted for a milder flavor.
• This dish is best served immediately but can be kept warm on low heat for a short period.

Keywords: creamed corn, creamy corn side dish, stovetop cornbased recipe, easy creamed corn, comfort food side